Summer Berry Salad with Strawberry Rhubarb Vinaigrette

Recipe Type Food
Servings 4
Preparation Time Under 30 min
Total Time Under 30 min

Try this super Summer Berry Salad with Strawberry Rhubarb Vinaigrette the perfect way to use the produce from your local farmers markets. Paired with a fruity local wine or cooler, this recipe will make a great summer lunch or side dish.

Ingredients Directions

Ingredients

Strawberry Rhubarb Vinaigrette

2 cups strawberry and rhubarb shrub
¼ cup olive oil
½ cup red wine vinegar
3 basil leaves
Salt, to taste
Pepper, to taste

Summer Berry Salad

6 cups arugula
1 cup toasted pecans
1 cup blueberries
1 cup strawberries, hulled, sliced
1 cup yellow pepper, chopped
1 cup raspberries
1 cup feta, crumbled
Pepper, to taste

Directions

Strawberry Rhubarb Vinaigrette

Combine the leftover fruit used to make the strawberry and rhubarb shrub from page 21 with olive oil, red wine vinegar and basil leaves in a food processor. Purée until smooth. Strain. Toss this vinaigrette with summer greens, such as arugula, and accompany with a glass of local Riesling or a refreshingly tangy local sour beer.

Summer Berry Salad

Place ingredients in a bowl. Toss. Season to taste with pepper. Serve accompanied with our “Strawberry Rhubarb Vinaigrette.”